Description
This is what happens when comfort food and healthy eating have a baby, and that baby is absolutely gorgeous. We’re talking fluffy, caramelized sweet potatoes loaded with the most incredible creamy mushroom and spinach filling that’ll make you forget you’re eating vegetables. The mushrooms get all golden and meaty, the spinach wilts into silky perfection, and then we bind it all together with a rich, creamy sauce that’s basically a hug in food form. It’s substantial enough to be dinner on its own, but fancy enough that you could totally serve it to guests and watch them lose their minds. Even my carb-loving husband was like, “Wait, this is a sweet potato?”
Ingredients
For the Sweet Potatoes:
- 4 large sweet potatoes
- 1 tbsp olive oil
- Salt to taste
For the Creamy Mushroom Spinach Filling:
- 1 lb mixed mushrooms (cremini, shiitake, whatever looks good), sliced
- 5 oz fresh baby spinach
- 3 cloves garlic, minced
- 1 small shallot, diced
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup white wine (optional but recommended)
For the Creamy Sauce:
- 1/2 cup heavy cream
- 1/4 cup cream cheese, softened
- 1/3 cup grated parmesan cheese
- 1 tsp fresh thyme leaves
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Pinch of nutmeg (trust me on this)
For Finishing:
- Extra parmesan for sprinkling
- Fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
Step 1: Get Those Sweet Potatoes Going Preheat oven to 425°F.
Scrub sweet potatoes and poke them all over with a fork. Rub with olive oil and salt.
Bake for 45-60 minutes until they give slightly when squeezed. Let cool enough to handle.
Step 2: Mushroom Magic While potatoes bake, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add mushrooms in a single layer (work in batches if needed). Don’t stir for 3-4 minutes — let them get golden brown.
Stir and cook another 3-4 minutes until deeply caramelized. Season with salt and pepper.
Step 3: Build the Filling Push mushrooms to one side of the pan. Add remaining butter to the empty space.
Add shallot and garlic to the butter. Cook for 1 minute until fragrant.
Add white wine (if using) and let it bubble for 30 seconds.
Add spinach in handfuls, letting each batch wilt before adding more.
Step 4: Make It Creamy Lower heat to medium-low. Add cream cheese and stir until melted.
Pour in heavy cream and add parmesan, thyme, oregano, and nutmeg.
Simmer gently for 2-3 minutes until slightly thickened. Taste and adjust seasoning.
Step 5: Stuff and Serve Cut sweet potatoes in half lengthwise and fluff the flesh with a fork.
Season the potato flesh with a little salt and pepper.
Spoon the creamy mushroom spinach mixture generously over each potato half.
Sprinkle with extra parmesan and fresh parsley.
Notes
These are perfect as a main dish with a simple side salad and some crusty bread.
Cut them into smaller portions and serve as an elegant side dish for roasted chicken or steak.
Add a fried egg on top for the ultimate brunch situation.
They’re also incredible with a drizzle of good balsamic vinegar or a sprinkle of toasted pine nuts.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: ~385 per serving
- Protein: ~12g